Ingredients

2 ounces thin rice vermicelli or glass noodles
¼ cup simple syrup*
1 ¼ tsp. rosewater
3 cups ice
1 quart premium vanilla ice cream
¼ cup unsalted, chopped, toasted pistachios

Directions

Cook the noodles according to package directions and cool to room temperature. You can do this by running cold water over the noodles.

In a small bowl, mix together the simple syrup and rosewater.
Put the ice into the bowl of a food processor fitted with a metal blade and process until the ice is finely chopped.

Set out four serving bowls. Put ½ cup chopped ice into each bowl. Set 1/3 cup cooked noodles over the ice in each bowl. Top the noodles with 2 scoops of vanilla ice cream. Drizzle 2 teaspoons of the simple syrup over each bowl of ice cream. Sprinkle 1 tablespoon of nuts over each sundae. Serve immediately.
*To make your own simple syrup combine 1 cup water and 1 cup granulated sugar in a small saucepan. Bring to a bowl, stirring regularly, and boil for 5 minutes. Set the syrup in the refrigerator to cool. Refrigerate the leftover syrup in a jar with a fitted lid. It will keep for a month and is useful as a sweetener for cold beverages such as iced tea and lemonade.

Country:
Afganistan


Notes and Instructions

Sources
All recipes are compliments of Humaira Ghilzai of the Afghan Friends Network, from her food blog Afghan Culture Unveiled at www.afghancooking.net .